Caramel custard pudding
Caramel custard pudding - A pudding recipe without egg and without baking. It is very simple and requires less ingredients.
Ingredientso
3 1/2 çups of milk
4 - 5 tsp of custard powder
About 1/2 cup of sugar and
4 -5 tsp for caramelisation
5 mg of chaina grass (agar agar)
Method
Soak 5gm of chaina grass in about 3/4th cup of water.
First make custard in the regular way. I.e., add about 4 - 5 tsp of custard powder (I used vanilla flavour) in half cup of milk. Boil the remaining 3 cups of milk with about 1/2 cup of sugar. Add the custard milk mix when this boils. Keep on stirring. Keep it aside.
Caramelizing the sugar - this is the tricky step. Take a thick bottomed flat dry vessel. Keep it on flame and add sugar little by little. Add 1-2 tsp of water. Add a tsp of butter for an added flavour. (A tip given by my husband). The bubbles stop coming and the mix turns to chocolate brown. Also there is a smell. Keep it for 10 - 15 min after removing from heat.
Now heat the water with agar till the solution is clear. Add this to the custard and boil it again for 10 min. Keep stirring the mix or it will stick to the pan. Now put this into the vessel in which you have caramelised the sugar. (You have to freeze the sides of vessel using ghee). Keep under refrigeration for 1- 2 hours. Topple it on a wide based plate.
Ingredientso
3 1/2 çups of milk
4 - 5 tsp of custard powder
About 1/2 cup of sugar and
4 -5 tsp for caramelisation
5 mg of chaina grass (agar agar)
Method
Soak 5gm of chaina grass in about 3/4th cup of water.
First make custard in the regular way. I.e., add about 4 - 5 tsp of custard powder (I used vanilla flavour) in half cup of milk. Boil the remaining 3 cups of milk with about 1/2 cup of sugar. Add the custard milk mix when this boils. Keep on stirring. Keep it aside.
Caramelizing the sugar - this is the tricky step. Take a thick bottomed flat dry vessel. Keep it on flame and add sugar little by little. Add 1-2 tsp of water. Add a tsp of butter for an added flavour. (A tip given by my husband). The bubbles stop coming and the mix turns to chocolate brown. Also there is a smell. Keep it for 10 - 15 min after removing from heat.
Now heat the water with agar till the solution is clear. Add this to the custard and boil it again for 10 min. Keep stirring the mix or it will stick to the pan. Now put this into the vessel in which you have caramelised the sugar. (You have to freeze the sides of vessel using ghee). Keep under refrigeration for 1- 2 hours. Topple it on a wide based plate.
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